Search Results (4,346 found)
cooking.nytimes.com
This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
Ingredients:
cloves, ginger, chicken skin, vegetable oil, onion, fish sauce, tomato paste, peanut butter, green cabbage, carrots, sweet potato, yukon gold
www.chowhound.com
Guacamole is even better with the addition of sweet Dungeness crab.
Guacamole is even better with the addition of sweet Dungeness crab.
www.allrecipes.com
This is a simple but delicious way to prepare chicken. Good-quality olive oil and generous amounts of salt and pepper make for a savory chicken breast that is crispy on the outside and juicy on the inside.
This is a simple but delicious way to prepare chicken. Good-quality olive oil and generous amounts of salt and pepper make for a savory chicken breast that is crispy on the outside and juicy on the inside.
www.delish.com
This oven-fried chicken stays juicy inside and crispy on the outside (just like its fried counterpart) thanks to an easy cornflake coating.
This oven-fried chicken stays juicy inside and crispy on the outside (just like its fried counterpart) thanks to an easy cornflake coating.
www.allrecipes.com
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
www.allrecipes.com
A layered chicken casserole with vegetables, stuffing, a creamy canned soup sauce and a sprinkling of almonds on top.
A layered chicken casserole with vegetables, stuffing, a creamy canned soup sauce and a sprinkling of almonds on top.
Ingredients:
butter, bread stuffing, chicken soup, cream of mushroom soup, mayonnaise, sour cream, peas, carrots, mushrooms, chicken broth, bone, almonds
www.allrecipes.com
This is a baked version of the Italian restaurant classic.
This is a baked version of the Italian restaurant classic.
Ingredients:
butter, olive oil, portobello mushroom, garlic, flour, beef broth, marsala wine, sauce, black pepper, bone, salt and pepper
www.allrecipes.com
Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.
Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.
Ingredients:
cream of mushroom soup, chicken soup, chile peppers, milk, sour cream, flour tortillas, chicken breast, cheddar cheese
www.chowhound.com
You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
roasting chicken, salt, bread, butter, sage, shucked oysters, white wine, worcestershire sauce
www.chowhound.com
Classic French flavors of apples and tarragon with smoked trout make this quick and easy appetizer recipe ideal for serving at your next cocktail party.
Classic French flavors of apples and tarragon with smoked trout make this quick and easy appetizer recipe ideal for serving at your next cocktail party.
www.allrecipes.com
The Marsala sauce in this dish gets its smoky flavor from canned fire-roasted tomatoes. A little bit of half-and-half and a lot of Parmesan cheese gives a comforting richness to the sauce.
The Marsala sauce in this dish gets its smoky flavor from canned fire-roasted tomatoes. A little bit of half-and-half and a lot of Parmesan cheese gives a comforting richness to the sauce.
Ingredients:
vegetable oil, bone, bacon, shallots, green onions, cloves, tomatoes, marsala wine, chicken bouillon, rosemary, half and half, parmesan cheese, spaghetti